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Cassata Siciliana
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luscious dessert

Serves/Makes:several portions

  • 18 oz (504 grm). ricotta cheese
  • 9 oz (252 grm). sugar
  • 2 tbsp (30 ml). chopped pistachio nuts
  • 3 tbsp (45 ml). chopped glace fruit.
  • 1/4 tsp (1 ml). ground cinnamon
  • 2 oz (56 grm). dark chocolate
  • 2 tbsp (30 ml). Amaretto liqueur
  • 1 20 cm.(8")round sponge cake cut into 1 cm. (1/2") slices
  • 1 tbsp (15 ml). Amaretto liqueur
  • selection of glace fruit.
  • Beat ricotta and sugar together until light and fluffy; divide in half.
  • Fold pistachios and fruit in the first half of mixture.
  • Mix cinnamon, chocolate and 2 tbsp (30 ml) Amaretto into other half.
  • Cover and set aside.
  • Line base and sides of a 20 cm. (8") bowl or mould with plastic food wrap,
  • then fill with 3/4 of cake slices;
  • Fill with ricotta mixture and cover with remaining cake.
  • Cover and freeze for 2 hrs. or overnight.
  • To make topping,whip cream and 1 tbsp (15 ml) Amaretto together until soft peaks form.
  • Just prior to serving turn out Cassata, spread completely with cream and decorate with glace fruit.
A beautiful rich dessert. Improves overnight. Made on special occasions for relations birthdays, etc...

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